This Lemon Blueberry Lasagna is a refreshing no-bake dessert layered with a buttery graham cracker crust, creamy lemon filling, and a vibrant blueberry topping. It’s light, tangy, and perfect for any occasion where I want a cool, fruity treat that’s easy to prepare.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (or Nilla wafers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the lemon layer:
8 oz cream cheese, softened
1 cup whipped topping (or whipped cream)
1/4 cup granulated sugar
1 packet lemon instant pudding mix
1 cup milk
For the blueberry layer:
1 tbsp sugar (optional)
2 cups fresh blueberries (or frozen, thawed)
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
For the topping:
1 cup whipped topping (or whipped cream)
Zest of 1 lemon (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the crust: In a bowl, I mix the graham cracker crumbs, sugar, and melted butter until combined. Then, I press the mixture into the bottom of a 9×13-inch pan to form an even crust and chill it in the fridge while preparing the other layers.
Make the lemon layer: I beat the cream cheese and sugar until smooth, then fold in the whipped topping. Separately, I whisk the lemon instant pudding mix with milk until thickened. After that, I combine the pudding with the cream cheese mixture and spread it evenly over the chilled crust.
Make the blueberry layer: I cook the blueberries, sugar, lemon juice, cornstarch, and water over medium heat, stirring constantly until the mixture thickens and the blueberries burst (about 5–7 minutes). After removing it from heat, I let it cool slightly before spreading it over the lemon layer.
Assemble the lasagna: I carefully spread the blueberry mixture over the lemon layer, then top it with whipped topping and spread evenly.
Chill and serve: I refrigerate the lasagna for at least 4 hours or overnight to let it set. Before serving, I garnish it with lemon zest for an extra citrus pop.
Servings and timing
This recipe serves about 12 people. Preparation time is roughly 20 minutes, with an additional 4+ hours chilling time to let everything set perfectly.
Variations
For a richer lemon flavor, I sometimes add a layer of sweetened condensed milk between the lemon and crust layers.
I also enjoy swapping whipped topping for coconut whipped cream to add a subtle tropical twist.
Using Nilla wafers instead of graham crackers gives the crust a slightly different but equally delicious flavor.
Adding a handful of chopped fresh mint leaves to the blueberry layer can give a refreshing herbal note.
For a more decadent dessert, sprinkling some white chocolate shavings on top before serving works great.
Storage/Reheating
I store this dessert covered in the refrigerator for up to 3 days. Because it’s served cold, there’s no need for reheating — it tastes best chilled and fresh. If the whipped topping separates a bit, a quick gentle stir before serving refreshes the texture.
FAQs
Can I use frozen blueberries?
Yes, I use frozen blueberries all the time. Just make sure to thaw them completely before cooking, so the texture and flavor come out right.
What if I don’t have lemon pudding mix?
If I don’t have lemon pudding mix, I sometimes substitute with lemon curd or make a quick lemon custard, but the instant pudding mix gives the best consistency with minimal effort.
Can I make this ahead of time?
Absolutely! I usually make it the day before to let the layers fully set and the flavors meld together.
Can I substitute the graham cracker crust?
Definitely. Nilla wafers or digestive biscuits work well too, and I occasionally experiment with crushed shortbread cookies for a richer crust.
How do I prevent the blueberry layer from becoming runny?
Cooking the blueberry mixture with cornstarch and water as described ensures it thickens properly. Letting it cool before spreading also helps maintain the structure.
Conclusion
I find this Lemon Blueberry Lasagna to be a delightful, no-fuss dessert that always impresses. The combination of creamy lemon, fresh blueberry topping, and crunchy crust hits all the right notes for a summer treat or anytime I want a refreshing, crowd-pleasing dessert. It’s a recipe I keep coming back to, especially when I want something light but flavorful.
Recipe:
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Lemon Blueberry Lasagna
- Total Time: 4 hours 27 minutes (including chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Lemon Blueberry Lasagna is a refreshing no-bake dessert layered with a buttery graham cracker crust, creamy lemon filling, and a vibrant blueberry topping. It’s light, tangy, and perfect for any occasion where you want a cool, fruity treat that’s easy to prepare.
Ingredients
1 1/2 cups graham cracker crumbs (or Nilla wafers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1/4 cup granulated sugar
1 cup whipped topping (or whipped cream)
1 packet lemon instant pudding mix
1 cup milk
2 cups fresh blueberries (or frozen, thawed)
1 tbsp sugar (optional)
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
1 cup whipped topping (or whipped cream) for topping
Zest of 1 lemon (for garnish)
Instructions
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9×13-inch pan and chill in the fridge.
- Make the lemon layer: Beat cream cheese and sugar until smooth, fold in whipped topping. Whisk lemon pudding mix with milk until thickened, then combine with cream cheese mixture. Spread evenly over chilled crust.
- Make the blueberry layer: Cook blueberries, sugar, lemon juice, cornstarch, and water over medium heat, stirring constantly until thickened and blueberries burst (5–7 minutes). Let cool slightly.
- Spread the cooled blueberry mixture over the lemon layer.
- Top with whipped topping, spreading evenly.
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with lemon zest.
Notes
Use frozen blueberries thawed if fresh are unavailable.
Substitute lemon pudding mix with lemon curd or lemon custard if needed.
Swap graham cracker crumbs for Nilla wafers or digestive biscuits for a different crust flavor.
Adding chopped fresh mint to the blueberry layer adds a refreshing herbal note.
Sprinkle white chocolate shavings on top for a more decadent dessert.
Store covered in the refrigerator up to 3 days; no reheating needed.
Chilling overnight helps flavors meld and layers set perfectly.
- Prep Time: 20 minutes
- Cook Time: 7 minutes (blueberry layer)
- Category: Dessert
- Method: No-bake, refrigerated
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
